German borscht
3
Points®
Total time: 2 hr • Prep: 20 min • Cook: 1 hr 40 min • Serves: 4 • Difficulty: Easy
A vibrant beef and beet soup chock-a-bloc with fresh vegetables. Serve with sour cream and parsley for a delicious mid-week supper
Ingredients
Olive oil
1 tbs
Brown onion
1 medium, finely chopped
Beef chuck steak, raw
260 g, (300g), fat trimmed, cut into 2cm pieces
Beetroot
600 g, peeled, finely chopped
Potato(es)
1 large, cut into 2cm pieces
Carrot(s)
1 medium, cut into 2cm pieces
Canned diced tomatoes
400 g
Beef stock
3 cup(s)
Vinegar
2 tbs, (red wine vinegar)
Dried bay leaf
2 whole
Savoy cabbage
2 cup(s), shredded
Fresh flat-leaf parsley
2 tbs, finely chopped
Extra light sour cream
2 tbs
Instructions
1
Heat half the oil in a large saucepan over medium heat. Add onion and cook, stirring, for 5 minutes or until softened. Transfer to a bowl. Heat remaining oil in same pan. Add beef and cook, stirring, for 5 minutes or until browned.
2
Return onion to pan with beetroot, potato, carrot, tomatoes, stock, vinegar, bay leaves and 1 cup (250ml) water. Bring to the boil. Reduce heat and simmer, covered, for 1 hour.
3
Remove beef from soup. Using 2 forks, coarsely shred beef. Return beef to soup with cabbage. Simmer, uncovered, for 20 minutes or until cabbage has wilted.
4
Remove and discard bay leaves. Serve soup topped with sour cream and parsley.
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